Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification by Marlize Z. Bekker, Martin P. Day, Paul A. Smith

Get full text

Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS by Marlize Z. Bekker, Maryam Taraji, Vilma Hysenaj, Natoiya Lloyd

Get full text

Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide by Marlize Z. Bekker, Mark E. Smith, Paul A. Smith, Eric N. Wilkes

Get full text

Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines by Agnieszka M. Mierczynska-Vasilev, Allie C. Kulcsar, Panthihage Ruvini L. Dabare, Krasimir A. Vasilev, Marlize Z. Bekker

Get full text

ANALYZING EXISTING APPLIED MODELS OF THE IONOSPHERE TO CALCULATE RADIO WAVE PROPAGATION AND A POSSIBILITY OF THEIR USE FOR RADAR-TRACKING SYSTEMS. II. DOMESTIC MODELS by V.V. Alpatov, S.Z. Bekker, S.I. Kozlov, A.N. Lyakhov, V.V. Yakim, S.V. Yakubovsky

Get full text

Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media by Marlize Z. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, Dimitra L. Capone, David W. Jeffery, Simon A. Schmidt

Get full text